[Ingredients for pickling cucumbers] 4 cucumbers, 135g sea salt, 2L water [Ingredients for broth yangnyeom] 1/2 onion, 35g garlic, 7g ginger, 1T canary fish sauce, 2T plum syrup, 1T salted shrimp, 60g rice, 200ml water [Ingredients to put in] 1 paprika (yellow, red), 120g garlic chives, 5 small green onion, 1T canary fish sauce, 0.5t salt [Cooking order] 1. Gently rub the cucumber with salt and rinse 3 times.. 2. Add salt to water and bring to a boil, then turn off the heat and pickle cucumbers for 7 minutes. 3. Rinse the pickled cucumbers twice in cold water and then lightly dip them in ice water to cool. 4.
[Oi-Sobagi ingredients] 6 cucumber, salt 2T(for pickling), 120g garlic chives, 1/2 carrot, 1/2 onion, 5 small green onion, sugar 1T [Glutinous rice paste ingredients] 100ml water, 1T glutinous rice flour [Yangnyeom ingredients] 35g garlic, 7g ginger, Plum syrup 2T, Canary fish sauce 1T, Salted Shrimp 1T, Glutinous rice paste 3T, Red pepper powder 6T [Cooking order] 1. Make glutinous rice paste 2. Gently rub the cucumber with salt and rinse with water 3 times. 3. Cut the cucumber into three equal parts and make a cross-shaped cut. 4. Add salt to the cucumber and pickle for about 50 minutes. (Flip once in the middle) 5. Finely chop garlic chives, carrots,